Giotto Bombs

Ingredients for 1 servings:

• 70 g margarine
• 70 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 120 g flour
• 2 tbsp hazelnuts, ground
• 1 tsp baking powder
• 1 pinch of salt
• 100 ml milk
• 200 ml whipped cream, cold
• 2 tsp sugar
• 1 pack of cream stiffener
• 3 stalk(s) Confectionery (Giotto)
• 70 g hazelnuts, chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

delicious muffins

Preheat oven to 180°C (top and bottom heat). Line a muffin tin with paper baking cups. Mix the margarine and sugar with a hand mixer. Add the egg and continue mixing. Mix the flour, hazelnuts, baking powder, and salt and add spoonfuls at a time, stirring continuously. Add the milk and continue mixing for another minute. Using an ice cream scoop, scoop a portion of batter into the cupcake cases and add another teaspoon of batter. The cakes will then be the right size. Bake for about 15-20 minutes. Then do the skewer test. Toast the chopped hazelnuts in a small pan for about 5 minutes until lightly browned. Then let cool. Flatten the Giotto balls with a tablespoon. In a tall bowl, whip the cream with the cream stabilizer and sugar. Carefully mix the cream with the Giotto mixture. Using a spatula, spread the cream over the cooled cakes and then gently roll them in the chopped hazelnuts.